Onion Dill Wheat No-Knead Bread Recipe

This recipe will make a large sized sandwich loaf that is as great tasting and a great change from the regular loaf of bread. The crust is thin and crisp but the inside is moist with a great texture. It is so easy to make and with little time invested (unless you count the 12+ hours of rising). I believe anyone could make this no-knead onion dill wheat bread with great results, without a kitchen mixer, or any other special equipment. You could replace the wheat flour with white flour and the result would be still be great.

Onion Dill Wheat Sandwich Loaf No-Knead Bread Recipe

Ingredients:

2 1/2 cups all-purpose flour or bread flour (you can use 4 cups white flour if you prefer not to use whole wheat flour)

4 tablespoons dry dill weed

1 tablespoon dry onion flakes

1/2 teaspoon instant yeast

2 teaspoons salt

2 1/4 cups water

Equipment needed:

3 quart bowl (or larger)

Wooden spoon or a strong mixing spoon

1/2 teaspoon

Silicone Spatula

Plastic wrap (saran wrap)

Bread Pan (not to small, large preferred)

Kitchen oven

Cooking spray (Pam)

Instructions:

Combine all the dry ingredients (wheat flour, white flour, dill, onion flakes, yeast, salt) in the large bowl and stir with spoon for about 15 seconds.

Add water to the bowl and stir for about 1 or 2 minutes (it won’t look that good but that doesn’t matter).

Cover the top of the bowl loosely with plastic wrap.

Let sit on counter top for about 12 to 18 hours (I ussually do this for about 13 hours), the dough will look all bubbly on the top when done rising.

Generously sprinkle flour the top of your clean counter top or a cutting board (don’t worry about using too much flour, it won’t hurt it).

Slowly pour the dough from the bowl on to the floured surface, using the silicone spatula to help it peal off the sides of the bowl.

Sprinkle a little flour on top of the dough and rub your hands together with flour.

With you hands, gently stretch the dough out to a rectangle shape.

Fold the left side half way over and then fold the right side over it.

Fold the top and bottom in a similar fashion.

Stretch the dough ball a little little longer so it can sit length wise in your bread pan.

Place the dough into a lightly greased bread pan.

Let dough rise till it is a bit above the top of the bread pan (about double in size or 1.5 to 2 hours).

Pre-heat the oven to 450 degrees.

Place bread in the oven for 30 minutes.(if you have an instant read thermometer, the inside of the bread should reach at-least 190 degrees. If you don’t have an instant read thermometer, just leave it in for the full 30 minutes).

Remove from oven and let it cool on a cooling rack or your counter top.

Note: This bread is best eaten fresh, and you’ll find that it will not last long either. The longer you store it, the softer the crust will get. When it is fresh, the crust will be thin and crunchy and the inside will be moist with great texture.